Beef and Vegetable Stew with Bacon
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I started developing this recipe a few weeks ago when I was sick with some kind of awful throat thing and all I could swallow was warm liquids. After a few days I was getting so sick of broth and tea and purees. So when solids didn’t hurt so bad this soup came out swinging with lots of savory, salty, umami flavor–and, of course, nutrients! If you aren’t on the autoimmune protocol, feel free to use tomato sauce instead of nomato sauce and black pepper or paprika instead of the ginger. And if you do dairy, I think this soup would be wonderful with a dollop of sour cream!
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Bacon Beef Stew
Ingredients
- 2 slices bacon
- 2 pounds beef chopped
- 1 small onion chopped
- 10 medium carrot chopped
- 1 whole fennel bulb chopped
- 8 cups collard greens chopped
- 5 cups chicken broth
- 1/2 cup no-tomato sauce
- 2 tablespoons dried thyme
- 1/2 teaspoon fish sauce
- 1 teaspoon sea salt
- 1/2 teaspoon ground ginger
Equipment
Instructions
- Cook the bacon in a skillet on medium heat until crispy, then set aside, leaving the fat in the pan. (When the bacon is cool, crumble it and put it in the refrigerator.)
- Cook the beef in the pan until browned on all sides, t hen place the beef in a slow cooker.
- Cook the onions in the pan until translucent, then add to the slow cooker.
- Add the remaining ingredients to the slow cooker and cook on low for 7 hours.
- Serve the soup garnished with the crumbled bacon.
Nutrition
Calories: 369kcal | Carbohydrates: 6g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 1258mg | Potassium: 581mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 13.2mg | Calcium: 20mg | Iron: 4.1mg